Grilled Pork Neck with a Bold Beans Side

SEARING THE PORK

1. Coat the pork neck in olive oil and season generously with sea salt. Keep the spices back for now as they'll burn over the initial high heat.
2. Place the pork directly over the hottest part of the embers and sear until it builds a deep, caramelised crust on all sides. Roll it regularly so the fat cap gets direct heat and starts to render. This takes around 10–15 minutes.

The Bold Beans

1. Place your cast iron pan over the embers. Add the olive oil, then the garlic, red pepper, onion and chilli. Sweat everything down until soft and fragrant, around 8–10 minutes.
2. Stir in the chopped tomatoes and let them cook down for a few minutes to lose any raw, sharp edge.
3. Pour in the beans along with their canning liquid, which adds body to the sauce. If it thickens too much, loosen with a splash of stock or water. Move the pan to a cooler part of the grill to sit while the pork finishes.

FINISHING THE PORK

1. Raise the grill height to move the pork away from direct heat. Let it cook at a steady medium temperature for around 30 minutes, taking on smoke and cooking through evenly.
2. Around 10 minutes before the pork is ready, drizzle with a little more oil and press the toasted fennel seeds firmly onto the surface. Slide back over moderate heat to crisp slightly without burning.
3. Remove from the grill and rest for 10 minutes. Finish with lemon zest and a pinch of dried oregano.
4. Just before serving, stir the fresh spinach through the beans and let it wilt down. Season with salt and a splash of cider vinegar.

SERVING

1. Slice the pork neck into thick steaks around 2–3cm. Serve alongside the bold beans, finished with Aleppo chilli flakes, a pinch of sea salt and a drizzle of good olive oil over the pork.